Sticky, tangy, chicken. Who needs anything else? Jamaican Jerk Chicken is so easy to prepare with a marinade made in advance. Leaving it to absorb into the chicken overnight means when it comes to cooking, the flavour is immense. I add a Habanero chili for the Jamaican kick but you can use a milder chili if you want. Served as a main dish, side dish or as a snack, they all work.
Jamaican Jerk Chicken
- Combine the ingredients for the jerk seasoning in an electric blender or food processor and process until smooth.
- Rub the mixture over the chicken pieces and refrigerate covered for 12 hours or overnight.
- Grill skin side up over indirect heat until the juices run clear, 30 to 40 minutes.
- Turn and place the pieces skin side down directly over hot coals for 5 minutes to crisp the skin.